Tagliatelle pasta with Chestnuts and Porcini

Tagliatelle pasta with Chestnuts and Porcini. Among the fruits of autumn the most popular and certainly the most representative of the season are chestnuts. Excellent when roasted, they can be used in cooking in an endless series of preparations. Those perhaps most obvious are with desserts, but also in savory dishes chestnuts can be really tasteful. An example is the Tagliatelle pasta with Porcini mushrooms, chestnuts and a pinch of cream which all together create a creamy and delicious dressing. Here is the recipe to prepare pasta with chestnuts and Porcini.

Prep. time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Ingredients Serves: 3-4

  • gr 400 of Tagliatelle
  • 3 medium Porcini
  • 15 boiled chestnuts
  • ml 150 of fresh cream
  • 2 cloves of garlic
  • extra virgin olive oil
  • salt and pepper
  • Parmigiano cheese


Pour the extra virgin olive oil into a pan (3/4 tablespoons), add the garlic and let it brown. Add the mushrooms previously cleaned and cut into slices. Add salt and cook. A few minutes before turning off the flame join the chestnuts previously boiled in salted water, peeled and cut into pieces, and lastly add cream. Let it flavoring only for a minute then let it rest. Meanwhile boil the Tagliatelle “al dente” and drain into the pan with the sauce. Stir-fry it all for a while, add 3/4 tablespoons of grated Parmigiano cheese and add salt and pepper.

Your first course of Tagliatelle with Chestnuts and Porcini is ready to be tasted!

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